Spicy Tofu Peanut Kebobs

Spicy Tofu Peanut Kebobs

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Warmer weather means more outdoor entertaining. If your guests are vegetarian, these spicy tofu and vegetable kebobs are a crowd-pleaser for veggie-lovers and meat-eaters alike. The peanut sauce also works well as a marinade for shrimp, chicken or pork.
Prep Time15 minutes
Cook Time5 minutes
Total Time40 minutes
Makes4

Ingredients

  • 1 block tofu extra-firm, 12 oz/350 g
  • 1/4 cup peanut butter 60 ml
  • 1 tbsp miso light 15 ml
  • 1/2 inch piece ginger peeled and finely grated, 1-cm
  • 1 lime for juice
  • 2 tsp soy sauce 10 ml
  • 2 tsp hot Asian chili garlic sauce 10 ml
  • 3 tbsp water 45 ml
  • 1/3 small red onion
  • 1 yellow pepper
  • 4 skewers metal or pre-soaked wood
  • 2 tbsp peanuts coarsely chopped 30 ml
  • 2 tbsp mint coarsely chopped 30 ml
  • Lime wedges optional

Instructions

  • Generously grease grill and preheat barbecue to medium-high. Place tofu on several layers of paper towel then cover with additional paper towel. Place a plate on top of paper towel, then a heavy object such as a jar of peanut butter, to press out any water from tofu. Let stand 20 minutes.
  • Meanwhile, in a medium bowl, stir peanut butter with miso, ginger, 2 tbsp (30 ml) lime juice from the lime, soy sauce and chili garlic sauce until combined. Whisk in water.
  • Cut tofu into chunks, 1 to 11/2 inches (2.5 to 4 cm) in size; they will be rectangular in shape. Add to peanut butter mixture and stir. Cut yellow pepper and onion into pieces about the same size as tofu.
  • Once the grill is nearly preheated, thread tofu, pepper and red onion onto skewers. Barbecue, turning and brushing with any remaining marinade, for a total of 5 to 6 minutes. Serve with lime wedges on a platter sprinkled with peanuts and mint.

Notes

Tip:
On colder days, turn on the stove broiler and cook for 6 minutes, turning throughout the cook time.
Additional recipes can be found at www.peanutbureau.ca.

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